Interesting episode Gary, never really got into sherry, but I am now thinking about it.

Yeah, I have to say that “nuts in your mouth” really left us infantile viewers chuckling with good humor. I’m glad that you gave the overview of some of the aspects of sherry making (which is something I know naught about). Definitely one the list of things to try (checked off Dolcetto from that list and quite pleased with it). So who knows, maybe sherry could be my next biggest thing?

QOTD: 0

Gary … Thoroughly enjoyed this episode. For a number of family reasons, I haven’t checked your web site out for 6 weeks or so. I was very pleased to see the “Sherry episode” as Sherry wines are one of my many passions. To all of you who are interested in Sherry, as Gary stated in this episode, out of necessity he has abbreviated somewhat the Sherry/Jerez story. In fact 2 of the wines discussed – the Alvear Fino and the Alvear Cream are not really Sherry as they are from the Montilla-Morales region of Spain which is just north of Jerez. They employ very similar wine making techniques in their Bodegas, however one of the interesting differences is the basic grape is generally Pedro Ximenez, not Palimino. The PX grape is naturally fermented to an alcoholic content of around 15% alc. where the flor film of yeast will develop. In Jerez it is necessary to add raw brandy spirits to fortify the base wine to this level. As Gary said the Jerez or Sherry making business is complex. The key thing to really remember is that Jerez is really just a geographic designation, not a wine style, much like Bordeaux where wine may be red, white or dessert. The other thing to remember as Gary say’s Sherry (and Sherry style wines such as Alvear’s) are distinctive and of great value. Enjoyment and appreciation of these wines will take some time, (not unlike the appreciation for single malt whisky), but once understood are a pleasure to enjoy. Gary’s comment that Sherry goes well with cheese is bang on, particularly salty cheeses. Sherry also goes very well with salty foods such as nuts, olives and ham. And fino sherry is one of my favourite wines with Chinese food. Great episode … Bill … Calgary, Canada

Why does it always sound like you’re sitting in the middle of a wild bird preserve? There’s always birds chirping in the backround.

Yeah what is with all the birds?

I absolutely love the fortified wines but I’ve never had a dry sherry so that’s on the list of things to pick up. When are you going to get to an episode on the Solera process? It’s fascinating. Maybe you could mix in a Madeira or two?

QOTD: I know at least 2 lurkers, possibly 3. I’m not really sure how often the third watches. I’m trying to get them to comment … really, I am.

Great episode Gary – I would love to see another one on Sherry (and I have to say, that I am a big fan of the Alvear’s…good stuff, tangy, delicious and under 20 Canadian bones 🙂 )

Just clocked this recently. Enjoyed the rant and pleased to see sherry getting a plug. Just watch the facts tho, Alvear is from Montilla (it’s not a sherry), and there’s not usually any Moscatel in Oloroso…

Great episode!! I didnt know anything about sherry except that it was a fortified wine and therefore I thought all sherrys were dessert wines. Thanks for clearing that up and its def. a wine I have been looking into and now I absoultely will pick one up. QOTD: None, which is a good thing.

ALVEAR IS NOT SHERRY!!…is MONTILLA (ok, it is almost the same but is NOT). Fino in Sherry (Jerez) is made with Palomino, in Montilla (Cordoba), is made with Pedro Ximenez.

Good intro on the episode and beautiful rant…it makes lots of sense…..

To me sherry is like for old ladies….lol hmm….maybe I should give it a try..ya why not….

Great show! I’d love for you to taste a Commandaria and compare it to a sweet ambra Marsala and a Cream Sherry. Perhaps you could also taste a Mavrodaphne and compare it to a ruby Porto and a Marsala or Madeira. Commandaria and Mavrodaphne are high quality Greek dessert wines that are also used as sacramental wines in the Greek Orthodox Church. Commandaria may be the oldest wine in continuous production, dating perhaps to Homeric times.

Maybe it's just me, but you either seemed bored (like you said), or unenthusiastic, or just not into sherries much at all. Which is a real shame, because there's so much to them and so many different styles, and they're quite different- from how they're made to how they taste from so many of the other wines out there. It took me a while to appreciate them, I think part of it for some people (like it was for me), is they are can be hard to understand or figure out since they are so different from other wines. I think Karen MacNeil (director of the wine dept. for the Culinary Institute of America in Napa), was very right when she said that sherry “is the world's most misunderstood and under appreciated wine”, in her book The Wine Bible.
Qotd: I know one that I'm aware of.

well i adored this episode .my given name sherry. and yes i love sherry's i have use blendsof sherry with port for a bishops wine we add spices and fruit and heat is the aroma is radical. ok i like brandys and a shot of burbon wild turky i like the nutty high etoh.um the dry are fine for a cool crisp nite . the amontialldo is a great edgar allen poe storey the cask of amontialldo its about the main character and his rich egomainac frend who belittles him every chance. being old time setting they catacombs where they stored thesee casks were an common part of the old world infrastructure. well one night he found his rich snotty friend drunk and made an alluring storey about some killer wine he enticed the friend to the bowels fo the subterraneand world it was a celebration where everyone wore costumes masks so he continued to feed wine and than in the depths being a mason by trade he began to build a wall to inprison ths prick of a friend and he bricked him in alive. edar just love him.. ok the heaverir sherrys are yes sweet and served over scallops i have a killer recipe for harvys brisotol cream sherry with scallops and cheese melted over the top yummy. so thsi describes my personality in a way dont cha think. nutty a good value long process rummy high alcohlo content a great ocassion drink i love the amberesque autum leafs color of the heavier sherrys although the dry are great to blend with a rhine with sweet woodriff and ornage and strawberries we call this a may wine and serve thsi blend on beltaine and throughout the month of may sherry is underrated and has since this episode gone up price wise. an aquiared pallette but th integrity that goes into the createing of this unique animal. is its authenic historical and reagality that many peeps lack insight too i like it when your over the top mania vayniac maniacs me bing bipolar and all . so is my recent advasary. the rock god wine god bacchus from 8 mile and now thinks he is above most despite his circle of circle jerks . love gyfooma the dot com gal. peace

As mentioned in a few other comments the Alvear wine are NOT sherries! The are from Montilla-Moriles and made from the Pedro Ximenez grape.

I always pair my Cream Sherry with a pipe or a cigar =)